Yes, these cupcakes are free of gluten, casein, soy and egg. Oh and nuts too. I modified Banana Cake to be specifically egg free/vegan. I love them because they are a great subversive dessert food for kids (as are the apple spice cupcakes here). These cupcakes are good plain (like for breakfast!), frosted with chocolate Mock Buttercream Frosting, or vanilla mock buttercream frosting rolled in mini chocolate chips (such as Enjoy Life).
1 cup sorghum flour
1/4 cup buckwheat flour (or rice flour)
1/4 cup rice flour
1/2 cup tapioca flour
1 1/2 tsp. xanthan gum
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup canola oil
scant 1 1/2 cups sugar
1 tsp. vanilla extract
2 tbsp. ground flax seed meal
6 tbsp. boiling water
1 cup mashed ripe banana
1/2 cup rice milk
Preheat oven to 350 degrees. Grease a muffin tin with cooking spray or line with disposable muffin cups, set aside.
Sift together the sorghum flour through the salt, set aside.
Combine the bananas and rice milk, set aside.
Combine the flax seed meal and boiling water. Stir until thickened, set aside.
In a large mixing bowl, cream the sugar and canola oil. Add the vanilla and beat until blended. Add the flax seed mixture and beat until combined. Add the flour mixture alternately with the banana mixture, beating well after each addition.
Fill muffin cups 1/2 to 2/3 full with batter. Bake 20 - 25 minutes or until the centers are set, a toothpick inserted in the center comes out dry, and the edges of the cupcakes are lightly browned. Remove to a wire rack to cool completely before frosting.